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- 1 cup shredded cheddar cheese or a dairy-free alternative
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes
- ½ cup sliced black olives
- ½ cup diced red onion
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeños (optional, for extra heat)
Directions
- Prepare the Cauliflower:
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper until evenly coated.
- Spread the cauliflower in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
- Roast the Cauliflower:
- Roast the cauliflower in the preheated oven for 20-25 minutes, or until tender and golden brown, flipping halfway through.
- Make the Chipotle Sauce:
- In a bowl, combine the Greek yogurt, chipotle peppers in adobo sauce, lime juice, and honey (if using).
- Mix until smooth and adjust the seasoning with salt to taste. If the sauce is too spicy, you can add more yogurt to balance the heat.
- Assemble the Nachos:
- Once the cauliflower is roasted, transfer it to a serving platter or large baking dish.
- Sprinkle the shredded cheese over the hot cauliflower and return to the oven for 5-7 minutes, or until the cheese is melted.
- Add Toppings:
- Remove the nachos from the oven and top with black beans, diced tomatoes, black olives, red onion, and sliced jalapeños if using.
- Drizzle with the chipotle sauce and garnish with fresh cilantro.
- Serve:
- Serve the nachos immediately while they’re still warm, and enjoy!
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or silicone baking mat
- Large mixing bowl
- Small bowl (for chipotle sauce)
- Spatula
- Knife and cutting board
Tips and Variations
- Make It Spicy: Adjust the amount of chipotle peppers in the sauce based on your heat preference.
- Add Protein: For added protein, consider topping the nachos with shredded chicken, ground turkey, or tofu.
- Vegetable Additions: Include additional veggies such as corn, bell peppers, or avocado for extra flavor and nutrition.
- Make Ahead: Prepare the roasted cauliflower and chipotle sauce ahead of time. Store separately in the refrigerator and assemble the nachos just before serving.
How to Store Leftovers
Store any leftover nachos in an airtight container in the refrigerator for up to 3 days. The cauliflower may become softer upon reheating, so it’s best enjoyed fresh. To reheat, warm in a preheated oven at 350°F (175°C) until heated through.
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